Rosemary Almonds

• 1/2 lb whole unblanched almond (still in their brown skin)
• 3/4 lb whole blanched almond
• 2 tablespoons chopped fresh rosemary
• 1/4 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon melted butter

1. Spread the almonds in a single layer on a baking sheet and toast at 350u0b0F until they become fragrant and lightly toasted- about 8- 10 minutes.
2. Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
3. When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
4. Toss thoroughly.
5. Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
6. Store in an airtight container or serve slightly warm.
7. NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.

unblanched almond, blanched almond, fresh rosemary, cayenne, brown sugar, kosher salt, butter

Taken from www.food.com/recipe/rosemary-almonds-76207 (may not work)